Description
A rich and creamy curry dish featuring tender chicken, mushrooms, and aromatic spices.
Ingredients
Scale
- 500g chicken breast, cut into cubes
- 200g mushrooms, sliced
- 1 cup heavy cream
- 1 cup coconut milk
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons curry powder
- 2 tablespoons olive oil
- to taste salt
- to taste black pepper
- chopped fresh cilantro, for garnish
- 1 tablespoon lemon juice
Instructions
- Wash and chop the chicken into bite-sized cubes.
- Clean and slice the mushrooms.
- Chop the onion, mince the garlic, and grate the ginger.
- In a large pan, heat olive oil over medium heat. Add the chicken cubes, season with salt and pepper, and cook until browned. Remove and set aside.
- In the same pan, add a bit more oil if needed. Sauté the onions until translucent. Add garlic and ginger and cook until fragrant.
- Stir in the sliced mushrooms and cook until they start to soften.
- Sprinkle the curry powder over the vegetables, stirring well to coat everything.
- Pour in the heavy cream and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
- Return the browned chicken to the pan. Let it all simmer together for about 10-15 minutes on low heat, allowing the flavors to meld and the chicken to cook through completely.
- Add lemon juice and adjust the seasoning with salt and pepper as needed. Garnish with fresh cilantro before serving.
Notes
- Use a mix of button and cremini mushrooms for added flavor.
- Adjust the curry powder amount based on your spice preference.
- Best served with steamed rice or warm naan bread.
- Adding fresh basil or parsley can enhance the flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg